Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Uncooked rotoni pasta (Spirals) |
| 1 pounds | Beef round tip steak, cut 1/8 to 1/4 inch thick |
| \N \N | Vegetable cooking spray |
| 2 \N | Cloves garlic, crushed |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper (or 1/4 ts) |
| 1 tablespoon | Water |
| 2 cups | Frozen cut green beans about 8 ounces |
| ½ cup | Jarred brown beef gravy |
Cook pasta according to package directions; keep warm. Meanwhile stack beef steaks; cut lengthwise in half and then crosswise into 1-inch-wide strips.
Spray large non-stick skillet with cooking spray; place skillet over medium-high heat until hot. Add beef and garlic, half at a time, and stir-fry 1 minute or until outside surface of beef is no longer pink.
Don't overcook. Season with salt and pepper. Remove from skillet; keep warm. In same skillet, heat water until hot. Add green beans; cook 4 or 5 minutes or until tender, stirring occasionally. Stir in gravy and pasta; heat through. Return beef to skillet; toss to combine.
Approximate values per serving: 296 calories, 7 g fat, 70 mg cholesterol, 488 mg sodium, 21 percent calories from fat.
Bonus recipes from N.Y. Times News Service and typed from The Arizona Republic by Joyce Kohl, THE IMPROV BBS